For the first six years of my marriage, I made lasagna from scratch. But it took for.ev.er. Especially the layering part. My ricotta cheese would never spread, the lasagna noodles were slippery and I was often splashing sauce on my face. I figured there had to be an easier way to make homemade lasagna.
1/2 to 1 lb. ground beef
1 medium onion, chopped
4 cups jarred or homemade spaghetti sauce
8 uncooked lasagna noodles
1 container (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese
1 Tbsp. chopped fresh oregano leaves
2 cups (8 oz) shredded mozzarella cheese
1. Cook ground beef and onions and drain if needed.
2. Combine ricotta, Parmesan cheese and oregano and set aside.
3. Combine ground beef and spaghetti sauce and spread a thin layer in the bottom of your crock pot.
4. Layer on one-third noodles over sauce, breaking noodles to fit crock-pot if necessary. Spread one-third ricotta mixture over noodles and then sprinkle on one-third mozzarella cheese. Repeat layers twice: meat sauce, noodles, ricotta mix, mozzarella. You can also spread a thin layer of meat sauce over the top if you have any left to keep the noodles from getting too dried out.
5. Pour 1/2 to 1 cup water around the outside border of your layers to keep noodles moist.
Shared at: The Better Mom, Raising Homemakers,